One of my pet peeves is how science is reported in the press. Sensationalism sells. Eyeballs are all that matter, so we get disturbing and
Wine Review: Gutzler 2008 Blanc de Noir (White Pinot Noir)
A white Pinot Noir? A red wine posing as a white wine. And from Germany no less, which is not prime pinot country. Poseurs are
Amuse Bouche
News from the world of food and wine that you might have missed this week. 100% of adults surveyed think the type of spirit you
People With No Taste Shouldn’t Write about Food or Wine
One of my favorite pastimes is exposing Roger Scruton’s senseless twaddle about taste, which he deploys in the service of denying the artistry of food
Recipe of the Week: One-ingredient “Ice Cream”
So I want ice cream, low calorie, no fat, full-flavor, luscious texture, freshly made, but easy, and cheap. I know, you’re quoting the Stones, “you
Cooking: From Chore to Inspiration
Historian Ian Mosby uses cookbooks as a source of information about the lives of women. The cookbook of one Jean Stephenson is especially useful because
Exploring the Philosophy of Food and Wine 